Features
Improves the texture of ice cream.
Allows a good overrun.
Delays the appearance of ice crystals and decreases their size.
PAC: 0 %
POD: 0 %
It comes in refined powder form, of neutral smell and taste, slightly sweet.
Applications
Ice cream and products made from it.
Add to the ice cream base (cold or hot, at a maximum of 80ºC/176ºF) and homogenize by blending.
Curiosities
Although in the restaurant pastry sections pasteurization of the bases is a process that is less necessary every day (shorter stocking time, better professional practices, availability of pasteurized products and greater hygiene and food safety), in a bakery shop, where the bases are produced in much larger amounts, at different times and with a need for a longer shelf life, Pasteurization is a process to consider.
Ice5 is designed after this need, being aware of the professional work processes, we decided to create a stabilizing mixture that could be added to a process both cold and hot, that would resist temperature and have good solubility in hot media.
Dosage
5 gr / Kg
